The menu is extensive to cater to diners’ tastes but has strong regional roots. Fish and vegetables are fried in alternation, with the accent on shrimp, sillago and conger eel. Recently, few tempura places offer tendon only, but here, tendon of vegetable tempura and kakiage (all-in-one seafood and vegetable tempura blend) are available at lunchtime. Feel free to add seafood items to the vegetable set menu. Woodblock prints and an icebox vaguely recreate the atmosphere of working-class Edo.